Jules Gouffé
Chef and author; pupil of Carême
| Dates | 1807–1877 |
|---|---|
| Country | France |
| Place | Paris — the Jockey Club |
| Documented work | Le Livre de cuisine (1867) |
Associated ingredients
Churned butter Cream Black truffle T55 flour Egg White sugar Veal breast Button mushroom
Full version
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